Step 1

Press and cut the tofu into 1 to 1 12 inch cubes

Step 2

Whisk together marinade

Step 3

Pour over the tofu in a refrigerator-safe container.

Step 4

Shake to combine.

Step 5

Refrigerate overnight for the best results.

Step 6

If grilling, do not cut into cubes before grilling unless grilling the pieces in a grill basket. Otherwise cut into two equal pieces and marinate and cook the slabs whole.

Step 7

Pre-heat grill to 350 or medium-low

Step 8

You can place the marinated tofu directly on the grill or use a grill basket.

Step 9

Grill for 7 minutes on each side

Step 10

Let cool slightly, then cut into cubes

Step 11

Follow the exact directions for marinating.

Step 12

Pre-heat oven to 350 degrees

Step 13

Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan.

Step 14

Place marinated cubes into the basket, not touching each other. Some people prefer dipping pieces of marinated tofu in corn starch; I don't use the cornstarch method but feel free to do so if desired.

Step 15

Cook on 370 for 10 minutes

Step 16

Open the basket and turn large tofu pieces over.

Step 17

Bake for 10 more minutes

Step 18

Heat a non-stick skillet to medium.

Step 19

Add marinated tofu, only adding a small amount of the marinade at a time.

Step 20

As the tofu cooks, using a spatula, turn it over, adding the additional marinade.

Step 21

Cook until brown on all sides and the marinade has diminished

Step 22

Prepare 1 cup of brown rice following package instructions. 1 cup uncooked rice yields 2 cups cooked.

Step 23

Cook ahead of time and reheat for a time-saving tip.

Step 24

Add all ingredients to a high-speed blender. Blend until smooth.

Step 25

Add Sriracha in small amounts and taste to meet individual taste preferences.

Step 26

For an unspicy dressing, substitute soy sauce or tamari for the Sriracha.

Step 27

For a nut-free option, substitute silken tofu or white beans for the cashews.

Step 28

Refrigerate until ready to serve.

Step 29

Fill an 8 ounce or 16-ounce mason jar 3/4 full of white vinegar.

Step 30

Pour the vinegar into a saucepan.

Step 31

Now, add 1 Tablespoon for an 8-ounce jar or 2 Tablespoons for a 16-ounce jar, of agave, maple syrup, or date syrup

Step 32

Bring to a boil.

Step 33

Chop purple cabbage and place it inside the mason jar.

Step 34

Pour the boiling vinegar combination into the jar covering the cabbage.

Step 35

Leave on the counter until the jar mixture cools to room temperature.

Step 36

Cover with a lid, and place in the refrigerator overnight.

Step 37

Repeat the same process to make pickled red onions

Step 38

Begin with 4 separate bowls

Step 39

Begin with a base of brown rice, and a combination of kale and Romaine lettuce, diving the ingredients into four bowls.

Step 40

Add the raw and pickled vegetables, again dividing into 4 separate bowls.

Step 41

Top with microgreens, cilantro, and lime wedges.

Step 42

Drizzle with the Sriracha mayo dressing.